Carrot Uttapam

Hi Friends,

Simple and easy breakfast for kids. I make this for my son and send it in his lunch box. He loves it and this is the easiest way of giving him carrot.

Ingredients:

2 grated carrot

Few coriander leaves (finely chopped) 

Dosa batter (either made at home or ready-made)

Salt

Oil for shallow frying.

Method:

• Put little salt in the dosa batter, mix well and keep it aside.
• Heat Non-Stick Pan or Tawa/Griddle.
• Sprinkle little oil on it.
• Now take a ladle, pour the batter on the tawa. 
• Make a small circle neither too thick nor too thin.
• Now place chopped coriander and grated carrot on the batter.

• Add 1 tbsp of oil around the uttapam.
• Cook the uttapam on low flame. When partially cooked flip it carefully.
• Cook it from other side too.
• Add 1 tbsp of oil around the uttapam.
• Gently pat the uttapam so that the veggies should stick on it.

• Once equally cooked from both the sides, remove from fire.
• Serve hot with sambhar or coconut chutney.

Note: You can use other veggies too like onions, tomatoes.

Sending this recipe to:

    Jagruti's Blog 

Chicken Dum Biryani

Hi Friends,
 Biryani is made up of whole spices and rice. We can do variations in it by adding chicken, mutton, fish or vegetables.

Making it in a deep vessel or Handi, placing the lid and sealing the edge of the lid with wheat dough, cooking it on very low flame. This whole procedure of cooking is know as DUM PUKHT.

Today I am sharing my recipe with you all, hope you will like it :-)

Ingredients:

• 1/2 kg chicken 
• 1/2 cup yogurt (well beaten)
• 3 large onions (finely sliced)
• 4 large tomatoes (finely chopped)
• 2 tbsp ginger-garlic paste
• 1/2 cup yogurt
• 1/2 cup fresh coriander leaves (finely chopped)
• 1/2 cup mint leaves (finely chopped)
• 2-3 green chilies (finely chopped)
• 1" cinnamon stick
• 1 bay leaf 
• 4-5 green cardamom seeds 
• 4-5 cloves 
• 1/2 tsp turmeric powder
• 1/4 tsp red chilly powder
• 1/2 tbsp coriander powder
• 1/2 tbsp garam masala
• Salt acc.to taste
• 1 packet of chicken biryani masala
• 1 tsp lime juice 

• 1 glass of Basmati Rice
• 2 tbsp ghee
• Few strands of kesar (Saffron) (Dissolved in 1/2 cup of Lukewarm milk)

Method:

1. Cook basmati rice in lots of water ( 1 glass of rice: 3 glasses of water), till its half cooked. Strain the water and spread the rice on a large tray. Allow them to cool.
2. Now take a kadhai, heat oil in it. Add 1/4 portion of sliced onions and saute it till caramelised. Remove from kadhai and keep them aside.
3. In same kadhai add cinnamon, cloves, bay leaf, green cardamoms. Saute for few seconds.
4. Now add sliced onions, saute till they become golden brown in colour.
5. Add chopped tomatoes, cook till oil separates.
6. Add yogurt and again cook till oil separates.
7. Now add all the dry masalas. Mix well. Add chicken pieces. Cook chicken on high flame for 5-10 mins then on low flame for 15-20 mins.
8. Remove chicken from flame till its 3/4 cooked. 
9. Sprinkle lime juice and mix well.

How to assemble:

• Take a handi or any deep vessel, Pour 2 tbsp of ghee in it.
• Put half portion of chicken. Followed by half portion of rice.
• Add caramelised onions over the rice, followed by saffron milk and chopped coriander/ mint leaves.
• Repeat the procedure again.
• Place the lid and seal the edge of the vessel with wheat dough. Place the vessel on tawa/griddle on low flame for 15-20 mins. ( This procedure is called as DUM)
• Remove from fire. Remove the lid just before serving.
• Serve hot with your choice of raita or curry.

Stuffed Bell Peppers

Hi Friends,
 Back to the blogging world after a break..........Today's recipe is stuffed bell peppers. I love the recipe and make them quite often.

I love to give my special touch by adding cashews and raisins, that makes a huge difference in the recipe. So wanted to share my recipe with you all, hope you all will like it.......................

Ingredients:
5 bell peppers
5 medium size boiled and mashed potatoes
1 medium size onion (finely chopped)
1 tbsp cashew nuts
1 tbsp raisins
1/4 tsp mustard seeds
1/2 turmeric powder
Salt acc.to taste
1/2 tsp coriander powder
1/2 tsp garam masala
1/4 tsp dry mango powder (amchoor)
2 tbsp oil

Method:

• Heat oil in a non-stick pan, add mustard seeds.
• Add onions and saute till they become golden pink in colour.

• Add raisins and cashews. Mix well.
• Add all the dry masalas. Mix nicely.
• Add mashed potatoes, saute for 5-7 mins.

• Remove the mixture from the fire.
• Divide the mixture in 5 equal portions.
• Now fill bell peppers with potato mixture.

• Heat little oil in the same non-stick pan, place all the bell peppers on the pan.

• Cook the bell peppers on low flame.
• Check that bell peppers are cooked evenly from all the side.
• You can cook them in microwave too.
• Remove from fire and serve hot with chapatis.

Sending this recipe to:

        Siri's Blog                                                    Ramya's Blog
                                                

      Viya's Blog                                                    Pari's Blog